Bundt Cake

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My First Bundt Cake – Neilson – Massey Bourbon Vanilla Bundt Cake

Last Christmas, my friend, Debra, gifted me a lovely set of bakery items, apron, etc

from William Sonova. William Sonova is her favorite kitchen store and she has given

me many rare utensils from them including a “herb shredder” and an interesting “ice

cream scoop”.

Of course, when I opened the gift box, with great delight I said that I had to get the

bundt pan to make the cake. Luckily, I didn’t get around to it quickly. The day before

I intended to purchase the baking pan, Jason, my helper, found a brand new bundt

pan in our store room neatly tucked away!

So, I decided that I will make the cake for Carnival! It was delicioso!!!

Ingredients

CAKE

4 large eggs

250 grams butter (1 small pack and ½ of a small pack)

1 cup milk

1 package Bundt Cake Mix (Williams Sonoma)

Flour for dusting the cake pan

VANILLA GLAZE

½ cup water

½ cup granulated sugar

1 Tablespoon vanilla Extract

Dash of food coloring

Confectioner’s sugar

Equipment

1 Bundt Pan

1 small bowl

1 mixer

1 spatula

1 cake stand, serving plate, cake knife and serving spoon

EQUIPMENT FOR THE GLAZE

1 small saucepan

1 pot spoon

1 pastry brush

Method

Cake

Pre heat the oven at about 350 0 . Lightly grease the bundt pan and dust with a

teaspoon of flour. Then set it aside.

Put the butter in the bowl and add the eggs. Mix the butter and eggs and then add

the milk. Mix lightly for about a 1 minute. Whisk in the cake mix and continue mixing

for another 1 and 1/2 minutes until incorporated.

Pour the batter in the baking tin and spread evenly. Bake for 55 to 60 minutes and

then place on a rack to cool for 45 minutes. Invert the pan on a cake stand and add

the glaze and Confectioner’s sugar.

Glaze

In the saucepan, put the water and sugar and let simmer for 3 minutes. Add the

vanilla extract and dash of coloring and then stir for another minute.

When cooled after 15 minutes and once the cake is cooled completely brush with the

glaze and add the confectioner’s sugar.

Fun Fact

A Bundt cake pan is a specialized baking tin with a round tube in the center and

fluted or grooved sides designed to bake moist cakes evenly and create an attractive

ring shaped appearance. The Bundt pan was created in 1950 in Minnesota, by the

founder of Nordic Ware, H. David Dalquist. The name comes from the German word

“bund” meaning “gathering” but Mr. Dalquist added the “t” for trademarking

purposes. Today the bundt pan comes in may different designs and patterns.

Do you know if you put a bay leaf in your confectioner’s sugar, it will keep away the

ants?